I imagine I wrote this up over a year ago when I discovered the recipe, but when I went searching for it yesterday, I couldn’t find it. I guess I never took a picture of this yummy soup. So, I’ve rectified that, and even though it isn’t autumn, I’m posting this today anyway. Enjoy!
Curried Pumpkin Soup
1 cup chopped onions
4 cloves garlic, minced
1-2 teaspoons curry powder
2 tablespoons butter
1 cup pumpkin puree
2 cups vegetable or chicken broth
1 bay leaf
salt and pepper to taste
1 1/2 cups milk or cream (or evaporated milk)
Saute onion, garlic and curry powder in the butter until soft. Stir in pumpkin, broth and spices and cook for 10 minutes. Add milk and heat through. If too thin, thicken with cornstarch.